"George Leppla" > wrote in message
...
> Dave Smith wrote:
>> Dave wrote:
>>
>>>> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
>>>> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
>>>> aside. Cook eggs separately in some olive oil (or bacon grease), make
>>>> scrambled eggs with them and break them up into large chunks. Add to
>>>> the other ingredients.
>>>>
>>>
>>> Grease is what you put on an axle. Bacon fat is what is used in
>>> cooking.
>>>
>>> So, if a recipe called for greasing and flouring a pan, you'd have to
>>> run to the garage, right?
>>
>> Right. That is exactly what an idiot would think and do.
>
>
> I didn't know that two Daves would fit on one nit and still be able to
> pick it.
>
> George L

Yep. And there was still room for you.

On Mar 7, 7:21*pm, "Dave" > wrote:
> "Bent Attorney Esq." > wrote in ...
> On Mar 6, 12:48 pm, Omelet > wrote:
>
> > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> > matter how they were cooked. I generally use cubed up baked, nuked,
> > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> > bacon (some kind of cured meat) and fry it up all together.
>
> > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> > aside. Cook eggs separately in some olive oil (or bacon grease), make
> > scrambled eggs with them and break them up into large chunks. Add to
> > the other ingredients.
>
> Grease is what you put on an axle. *Bacon fat is what is used in
> cooking.
>
> So, if a recipe called for greasing and flouring a pan, you'd have to run to
> the garage, right?

You might. But I won't. I've never seen a recipe that called for
'greasing' a pan. Butter the pan, oil the pan, spread bacon fat on
the pan, yes. I'm sure recipes are out there that call for 'greasing'
the pan, but I consider it a tad uncouth. Not that I'm stuck up or
arrogant or anything.

On Mar 7, 7:59*pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> *"Dave" > wrote:
> > "Bent Attorney Esq." > wrote in message
> ....
> > On Mar 6, 12:48 pm, Omelet > wrote:
> > > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> > > matter how they were cooked. I generally use cubed up baked, nuked,
> > > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> > > bacon (some kind of cured meat) and fry it up all together.
>
> > > Chop up a fresh onion and fry it in Olive oil until it begins to brown.

On Sun, 7 Mar 2010 18:08:13 -0500, cshenk wrote:

> "Bent Attorney Esq." wrote
> "cshenk" wrote:
>
>>> > Shredded potatoes are used to make hash browns. If they are cubed and
>>> > fried they are called home fries, unless you committ sacriledge and
>>> > deep fry them; then they are called cottage fries.
>
>>> Again, you will not succeed in re-writing American English cooking terms
>>> because you do not like them. Hash browns in the south may be shredded or
>>> small cubes. Technically it's called 'potatos O'Brian if certain
>>> additives
>>> are made.
>
>> Bacon grease and cubed hash browns. Well I guess the south is
>> different after all.
>
> It always has been. Just like 'Home Fries' arent even remotely related to
> the above

we always called it 'texas chili.'

your pal,
blake

On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:

> In article >,
> "cshenk" > wrote:
>
>>
>> Both work for me and are our general oil used for everything. I mix it with
>> butter in many cases where I need the cholestrol reduction and it works
>> well.
>
> I use straight Olive oil most of the time, but there are some dishes
> where I do mix the two. I agree they are compatible. ;-d I also use
> grapeseed oil. I used to use a lot of coconut oil but have ceased that.
> It is just too sweet. And the health benefits are questionable...

what changed your mind? or am i misremembering that you once touted the
health benefits of coconut oil? (maybe you just said it wasn't the slow
death that some people claim.)

your pal,
blake

On Sun, 07 Mar 2010 19:35:35 -0500, Dave Smith wrote:

> Dave wrote:
>
>>> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
>>> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
>>> aside. Cook eggs separately in some olive oil (or bacon grease), make
>>> scrambled eggs with them and break them up into large chunks. Add to
>>> the other ingredients.
>>>
>>
>> Grease is what you put on an axle. Bacon fat is what is used in
>> cooking.
>>
>> So, if a recipe called for greasing and flouring a pan, you'd have to
>> run to the garage, right?
>
> Right. That is exactly what an idiot would think and do.

i'll admit that i don't find 'grease' an attractive term (or think of
'greasy' foods as appealing). i'd rather use 'fat.'

but it's not worth having a fatted calf over.

your pal,
blake

"Omelet" > wrote in message
news
> In article >,
> "Dimitri" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > IMHO Hash for breakfast is an excellent way to use up extra potatoes,
>> > no
>> > matter how they were cooked. I generally use cubed up baked, nuked,
>> > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
>> > bacon (some kind of cured meat) and fry it up all together.
>> >
>> > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
>> > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
>> > aside. Cook eggs separately in some olive oil (or bacon grease), make
>> > scrambled eggs with them and break them up into large chunks. Add to
>> > the other ingredients.
>> >
>> > Serve.
>> >
>> > This is how I make it. How do you?
>> >
>> > I imagine some bell pepper would work with this but I don't always care
>> > for it.
>> > --
>> > Peace! Om
>>
>> Leftover Cold roast beef or steak cubed - Roast beef/steak hash
>
> Ooh! I like that idea! I've never tried it.
> --
> Peace! Om

I wish I could say it was original but The Original Pantry on 9th & Fig.
downtown LA used to serve roast beef hash every so many days. I suspect it
was the leftover pieces from their pot roast (served daily).

The stuff was wonderful


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

On Mon, 8 Mar 2010 13:19:07 -0500, blake murphy
> wrote:

> On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
>
> >
> > I use straight Olive oil most of the time, but there are some dishes
> > where I do mix the two. I agree they are compatible. ;-d I also use
> > grapeseed oil. I used to use a lot of coconut oil but have ceased that.
> > It is just too sweet. And the health benefits are questionable...
>
> what changed your mind? or am i misremembering that you once touted the
> health benefits of coconut oil? (maybe you just said it wasn't the slow
> death that some people claim.)
>

Maybe she's "seen the light", Blake. It happens. In any case, her
taste for it has changed, she says it's "too sweet" for her now.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
blake murphy > wrote:

> On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
>
> > In article >,
> > "cshenk" > wrote:
> >
> >>
> >> Both work for me and are our general oil used for everything. I mix it
> >> with
> >> butter in many cases where I need the cholestrol reduction and it works
> >> well.
> >
> > I use straight Olive oil most of the time, but there are some dishes
> > where I do mix the two. I agree they are compatible. ;-d I also use
> > grapeseed oil. I used to use a lot of coconut oil but have ceased that.
> > It is just too sweet. And the health benefits are questionable...
>
> what changed your mind? or am i misremembering that you once touted the
> health benefits of coconut oil? (maybe you just said it wasn't the slow
> death that some people claim.)
>
> your pal,
> blake

Private e-mails that found evidence to the contrary.
There was a lot of info' on the 'net for awhile extolling the health
benefits, but it seems to still be up in the air.

That and I found the flavor to be too sweet for a lot of recipes.

Olive Oil is ancient, trusted and proven, and I like it better for
flavor.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"Dimitri" > wrote:

> >> Leftover Cold roast beef or steak cubed - Roast beef/steak hash
> >
> > Ooh! I like that idea! I've never tried it.
> > --
> > Peace! Om
>
> I wish I could say it was original but The Original Pantry on 9th & Fig.
> downtown LA used to serve roast beef hash every so many days. I suspect it
> was the leftover pieces from their pot roast (served daily).
>
> The stuff was wonderful
>
>
> --
> Dimitri

Thank you. :-) Might be a good way to use up leftover steak too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Mon, 8 Mar 2010 13:19:07 -0500, blake murphy
> > wrote:
>
> > On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
> >
> > >
> > > I use straight Olive oil most of the time, but there are some dishes
> > > where I do mix the two. I agree they are compatible. ;-d I also use
> > > grapeseed oil. I used to use a lot of coconut oil but have ceased that.
> > > It is just too sweet. And the health benefits are questionable...
> >
> > what changed your mind? or am i misremembering that you once touted the
> > health benefits of coconut oil? (maybe you just said it wasn't the slow
> > death that some people claim.)
> >
>
> Maybe she's "seen the light", Blake. It happens. In any case, her
> taste for it has changed, she says it's "too sweet" for her now.

;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 08 Mar 2010 12:26:36 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

> I adore grapeseed oil and walnut oil, and avocado oil, but i cant stand
> the taste of olive oil.

You know what's odd? I hated olive oil until I started using EVOO.
Now I love it, even though it has a more assertive olive quality and
use it more than canola.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> sf wrote:
> > On Mon, 8 Mar 2010 13:19:07 -0500, blake murphy
> > > wrote:
> >
> >
> >>On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
> >>
> >>
> >>>I use straight Olive oil most of the time, but there are some dishes
> >>>where I do mix the two. I agree they are compatible. ;-d I also use
> >>>grapeseed oil.
>
> I adore grapeseed oil and walnut oil, and avocado oil, but i cant stand
> the taste of olive oil.

I did not used to like it, but it grew on me. I know that not everybody
likes it. :-)

> I use peanut, corn and canola oils, canola mostly for vinaigrette and
> fried foods.

See, I cannot stand canola oil. Tastes rancid/stale to me ever when
fresh. I also use some peanut oil, especially for deep frying. It's
cheap by the gallon around the holidaze.

> I used to use a lot of coconut oil but have ceased that.
> >>>It is just too sweet. And the health benefits are questionable...
> >>
> >>what changed your mind? or am i misremembering that you once touted the
> >>health benefits of coconut oil? (maybe you just said it wasn't the slow
> >>death that some people claim.)
> >>
> >
> >
> > Maybe she's "seen the light", Blake. It happens. In any case, her
> > taste for it has changed, she says it's "too sweet" for her now.
>
> I like the canola for morning hash made from leftover baked potatoes,
> peel, chop and then saute in hot canola oil, the brown up very nicely
> and the canola oil is so taste neutral that the other flavors of the
> various meats and seasonings i put in the has come through unimpeded by
> any oil flavor.
>
> Of course i love to use beef lard for frying but i don't much any more.

<lol> There is always rendered bacon fat!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 08 Mar 2010 15:23:02 -0600, Omelet >
wrote:

> I also use some peanut oil, especially for deep frying. It's
> cheap by the gallon around the holidaze.

I've never noticed that. Please remind me when the holidays come
around again.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 08 Mar 2010 15:19:30 -0600, Omelet >
wrote:

> ;-)

Speaking of "sweet". Have you ever used it as a "hardener" for
chocolate? It works!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mar 8, 4:23*pm, Omelet > wrote:
> In article >,
> *"Mr. Joseph Littleshoes Esq." > wrote:
>
> > sf wrote:
> > > On Mon, 8 Mar 2010 13:19:07 -0500, blake murphy
> > > > wrote:
>
> > >>On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
>
> > >>>I use straight Olive oil most of the time, but there are some dishes
> > >>>where I do mix the two. I agree they are compatible. ;-d *I also use
> > >>>grapeseed oil.
>
> > I adore grapeseed oil and walnut oil, and avocado oil, but i cant stand
> > the taste of olive oil.
>
> I did not used to like it, but it grew on me. I know that not everybody
> likes it. :-)
>
> > I use peanut, corn and canola oils, canola mostly for vinaigrette and
> > fried foods.
>
> See, I cannot stand canola oil. Tastes rancid/stale to me ever when
> fresh. I also use some peanut oil, especially for deep frying. It's
> cheap by the gallon around the holidaze.
>
>
>
>
>
> > * I used to use a lot of coconut oil but have ceased that.
> > >>>It is just too sweet. And the health benefits are questionable...
>
> > >>what changed your mind? *or am i misremembering that you once touted the
> > >>health benefits of coconut oil? *(maybe you just said it wasn't the slow
> > >>death that some people claim.)
>
> > > Maybe she's "seen the light", Blake. *It happens. *In any case, her
> > > taste for it has changed, she says it's "too sweet" for her now.
>
> > I like the canola for morning hash made from leftover baked potatoes,
> > peel, chop and then saute in hot canola oil, the brown up very nicely
> > and the canola oil is so taste neutral that the other flavors of the
> > various meats and seasonings i put in the has come through unimpeded by
> > any oil flavor.
>
> > Of course i love to use beef lard for frying but i don't much any more.
>
> <lol> There is always rendered bacon fat!
> --

That's better.

> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe: - Hide quoted text -
>
> - Show quoted text -

In article >,
sf > wrote:

> On Mon, 08 Mar 2010 15:23:02 -0600, Omelet >
> wrote:
>
> > I also use some peanut oil, especially for deep frying. It's
> > cheap by the gallon around the holidaze.
>
> I've never noticed that. Please remind me when the holidays come
> around again.

<laughs> Last time I bought it, it was $7.00 per gallon. It's commonly
used around here for deep frying turkeys.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Mon, 08 Mar 2010 15:19:30 -0600, Omelet >
> wrote:
>
> > ;-)
>
> Speaking of "sweet". Have you ever used it as a "hardener" for
> chocolate? It works!

No, not yet. I've not made sweets for awhile. I'll make note of it
tho' for when I do. Thanks!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
"Bent Attorney Esq." > wrote:

> > <lol> There is always rendered bacon fat!
> > --
>
> That's better.

At least we agree on something. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 08 Mar 2010 16:59:38 -0600, Omelet >
wrote:

> <laughs> Last time I bought it, it was $7.00 per gallon. It's commonly
> used around here for deep frying turkeys.

Aha. That explains it. Not much deep frying of turkeys where I live.
I had to travel all the way to Sacramento to have it for the first
time. Other than my sister, who lives in Wisconsin, that's the only
person I know who does it. I don't even know if my sister has the set
up. Maybe she goes over to a friend's place.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 08 Mar 2010 16:59:38 -0600, Omelet >
> wrote:
>
> > <laughs> Last time I bought it, it was $7.00 per gallon. It's commonly
> > used around here for deep frying turkeys.
>
> Aha. That explains it. Not much deep frying of turkeys where I live.
> I had to travel all the way to Sacramento to have it for the first
> time. Other than my sister, who lives in Wisconsin, that's the only
> person I know who does it. I don't even know if my sister has the set
> up. Maybe she goes over to a friend's place.

I don't own a setup but have considered it. Just have not wanted to
spend the money on the propane burner, tank and pot to do it. It's also
very dangerous and needs to be carefully monitored and kept FAR away
from the house. One also needs to keep a fire extinguisher handy!

I have eaten it tho' and it's quite delicious.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 08 Mar 2010 17:37:18 -0600, Omelet >
wrote:

>
> I have eaten it tho' and it's quite delicious.

The person I know who owns the set up does it every preThanksgiving
and frankly I can't tell the difference between it and the roasted one
when they are on the table.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 08 Mar 2010 17:37:18 -0600, Omelet >
> wrote:
>
> >
> > I have eaten it tho' and it's quite delicious.
>
> The person I know who owns the set up does it every preThanksgiving
> and frankly I can't tell the difference between it and the roasted one
> when they are on the table.

Hm. Next time I have the opportunity, I'll have to try a side by side
taste test. The deep fried I had was on a camping trip with multiple
campers and "Tiny" (as he was called) was sharing as he was doing
several. And I was hungry. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 08 Mar 2010 14:17:24 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
>>
>>> In article >,
>>> "cshenk" > wrote:
>>>
>>>>
>>>> Both work for me and are our general oil used for everything. I mix it
>>>> with
>>>> butter in many cases where I need the cholestrol reduction and it works
>>>> well.
>>>
>>> I use straight Olive oil most of the time, but there are some dishes
>>> where I do mix the two. I agree they are compatible. ;-d I also use
>>> grapeseed oil. I used to use a lot of coconut oil but have ceased that.
>>> It is just too sweet. And the health benefits are questionable...
>>
>> what changed your mind? or am i misremembering that you once touted the
>> health benefits of coconut oil? (maybe you just said it wasn't the slow
>> death that some people claim.)
>>
>> your pal,
>> blake
>
> Private e-mails that found evidence to the contrary.
> There was a lot of info' on the 'net for awhile extolling the health
> benefits, but it seems to still be up in the air.
>
> That and I found the flavor to be too sweet for a lot of recipes.
>
> Olive Oil is ancient, trusted and proven, and I like it better for
> flavor.

o.k. i was just wondering if my memory was faulty.

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 08 Mar 2010 14:17:24 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:

> >>> I use straight Olive oil most of the time, but there are some dishes
> >>> where I do mix the two. I agree they are compatible. ;-d I also use
> >>> grapeseed oil. I used to use a lot of coconut oil but have ceased that.
> >>> It is just too sweet. And the health benefits are questionable...
> >>
> >> what changed your mind? or am i misremembering that you once touted the
> >> health benefits of coconut oil? (maybe you just said it wasn't the slow
> >> death that some people claim.)
> >>
> >> your pal,
> >> blake
> >
> > Private e-mails that found evidence to the contrary.
> > There was a lot of info' on the 'net for awhile extolling the health
> > benefits, but it seems to still be up in the air.
> >
> > That and I found the flavor to be too sweet for a lot of recipes.
> >
> > Olive Oil is ancient, trusted and proven, and I like it better for
> > flavor.
>
> o.k. i was just wondering if my memory was faulty.

Your memory is faulty. It remembers things too well. You need to learn
how to forget better. That's the only way to understand nutrition,
because when you learn something about nutrition, it's just a matter of
time before that information becomes wrong.

Now, I never learned why it was that coconut oil wasn't a slow death.
Om just said to look it up in Google, and I didn't bother. So now, I
don't have to unlearn that. Of course, I have no idea what the
"evidence to the contrary" is, especially since it is private Emails.
So, I occasionally consume coconut milk in Thai food, both made at home
and at Thai restaurants. I don't eat it often, so I just ignore the
fact that I am dying slowly. It tastes good.

Speaking of confusing, there's cholesterol. My doctor finally got it
through my thick head that it was bad for me. Once I finally understood
that, then he told me that I was all wrong. Even though my cholesterol
was OK according to what he had hammered into my head previously, now my
LDL cholesterol was too high and my HDL cholesterol was too low. The
HDL was *good* for me! But I thought cholesterol was bad! Nope, just
the LDL.

So here's my "lipid panel" as of 10/27/2009:

Component Your Value Standard Range
CHOLESTEROL 162 <239- mg/dL
TRIGLYCERIDE 128 <199- mg/dL
HDL 66 >40- mg/dL
LDL CALCULATED 70 <129- mg/dL

So, I'm OK for now. My doctor says that those "Standard Range" numbers
don't apply to me, since I am diabetic. Still, I'm OK.

So I was watching this video last week:

http://www.youtube.com/watch?v=dBnniua6-oM

It's about the evils of sugar. Fructose is a poison, and it's killing
our kids (the guy on the video is a pediatrician, and this is his
specialty). It was very interesting, although it took me 3 days to
watch, since it is 1.5 hours long. Along the way he discussed
cholesterol, specifically the LDL cholesterols. That's right, it's
plural. There's three kinds, and one of *them* is good. Don't bother
asking your doctor, though, because there's no standard test he can
order. There's something about the triglycerides, though. I've been
trying to ignore them for years (see four paragraphs above), because it
was hard enough to understand HDL and LDL!

--
Dan Abel
Petaluma, California USA

In article >,
blake murphy > wrote:

> >>> I use straight Olive oil most of the time, but there are some dishes
> >>> where I do mix the two. I agree they are compatible. ;-d I also use
> >>> grapeseed oil. I used to use a lot of coconut oil but have ceased that.
> >>> It is just too sweet. And the health benefits are questionable...
> >>
> >> what changed your mind? or am i misremembering that you once touted the
> >> health benefits of coconut oil? (maybe you just said it wasn't the slow
> >> death that some people claim.)
> >>
> >> your pal,
> >> blake
> >
> > Private e-mails that found evidence to the contrary.
> > There was a lot of info' on the 'net for awhile extolling the health
> > benefits, but it seems to still be up in the air.
> >
> > That and I found the flavor to be too sweet for a lot of recipes.
> >
> > Olive Oil is ancient, trusted and proven, and I like it better for
> > flavor.
>
> o.k. i was just wondering if my memory was faulty.
>
> your pal,
> blake

Your memory is just fine. :-) I just changed my mind...

Thanks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Dan Abel wrote:
> In t>,
> blake > wrote:
>
>> On Mon, 08 Mar 2010 14:17:24 -0600, Omelet wrote:
>>
>>> In > ,
>>> blake > wrote:
>>>
>>>> On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
>
>>>>> I use straight Olive oil most of the time, but there are some dishes
>>>>> where I do mix the two. I agree they are compatible. ;-d I also use
>>>>> grapeseed oil. I used to use a lot of coconut oil but have ceased that.
>>>>> It is just too sweet. And the health benefits are questionable...
>>>> what changed your mind? or am i misremembering that you once touted the
>>>> health benefits of coconut oil? (maybe you just said it wasn't the slow
>>>> death that some people claim.)
>>>>
>>>> your pal,
>>>> blake
>>> Private e-mails that found evidence to the contrary.
>>> There was a lot of info' on the 'net for awhile extolling the health
>>> benefits, but it seems to still be up in the air.
>>>
>>> That and I found the flavor to be too sweet for a lot of recipes.
>>>
>>> Olive Oil is ancient, trusted and proven, and I like it better for
>>> flavor.
>> o.k. i was just wondering if my memory was faulty.
>
> Your memory is faulty. It remembers things too well. You need to learn
> how to forget better. That's the only way to understand nutrition,
> because when you learn something about nutrition, it's just a matter of
> time before that information becomes wrong.
>
> Now, I never learned why it was that coconut oil wasn't a slow death.
> Om just said to look it up in Google, and I didn't bother. So now, I
> don't have to unlearn that. Of course, I have no idea what the
> "evidence to the contrary" is, especially since it is private Emails.
> So, I occasionally consume coconut milk in Thai food, both made at home
> and at Thai restaurants. I don't eat it often, so I just ignore the
> fact that I am dying slowly. It tastes good.
>
> Speaking of confusing, there's cholesterol. My doctor finally got it
> through my thick head that it was bad for me. Once I finally understood
> that, then he told me that I was all wrong. Even though my cholesterol
> was OK according to what he had hammered into my head previously, now my
> LDL cholesterol was too high and my HDL cholesterol was too low. The
> HDL was *good* for me! But I thought cholesterol was bad! Nope, just
> the LDL.
>
> So here's my "lipid panel" as of 10/27/2009:
>
> Component Your Value Standard Range
> CHOLESTEROL 162<239- mg/dL
> TRIGLYCERIDE 128<199- mg/dL
> HDL 66>40- mg/dL
> LDL CALCULATED 70<129- mg/dL
>
> So, I'm OK for now. My doctor says that those "Standard Range" numbers
> don't apply to me, since I am diabetic. Still, I'm OK.
>
> So I was watching this video last week:
>
> http://www.youtube.com/watch?v=dBnniua6-oM
>
> It's about the evils of sugar. Fructose is a poison, and it's killing
> our kids (the guy on the video is a pediatrician, and this is his
> specialty). It was very interesting, although it took me 3 days to
> watch, since it is 1.5 hours long. Along the way he discussed
> cholesterol, specifically the LDL cholesterols. That's right, it's
> plural. There's three kinds, and one of *them* is good. Don't bother
> asking your doctor, though, because there's no standard test he can
> order. There's something about the triglycerides, though. I've been
> trying to ignore them for years (see four paragraphs above), because it
> was hard enough to understand HDL and LDL!

If you follow the basic principles at http://www.westonaprice.org you
won't go too far wrong.

The question is: if so many traditional diets are high in saturated fats
- why did they not suffer from diabetes, obesity, 'cholesterol', etc?
The so-called authorities have had is so very wrong for so very long...
sadly, the way most food is produced these days complicates matters further.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Dan Abel wrote:
>
> So I was watching this video last week:
>
> http://www.youtube.com/watch?v=dBnniua6-oM
>
> It's about the evils of sugar. Fructose is a poison, and it's killing
> our kids (the guy on the video is a pediatrician, and this is his
> specialty). It was very interesting, although it took me 3 days to
> watch, since it is 1.5 hours long. Along the way he discussed
> cholesterol, specifically the LDL cholesterols. That's right, it's
> plural. There's three kinds, and one of *them* is good. Don't bother
> asking your doctor, though, because there's no standard test he can
> order. There's something about the triglycerides, though. I've been
> trying to ignore them for years (see four paragraphs above), because it
> was hard enough to understand HDL and LDL!
>

I believe you can ignore LDL completely, and just watch the ratio of
triglycerides / HDL -- the lower the better. Your ratio is about 2,
which I *think* is pretty good.

I've just started a modified Glycemic Index diet about a week ago.
"Modified" in that I eat more cheese than Dr Gallop suggests
(because I eat very little meat), and I eat less sugar (partially
because of that same 90 minute video), and I'm using coconut oil
instead of butter or oil. And I drink a lot of black coffee. With
all the oats and other fiber I'm eating, I'm not worried about
cholesterol right now. A typical breakfast is a bowl of steel-cut
oats with a few raisins, a packet of Splenda, some cinnamon, and a
teaspoon of coconut oil mixed in. Then a iron-free multivitamin and
a big glass of water. That's my big meal of the day.

I went almost a week without losing an ounce, then I lost 5 pounds
all in one day. Weird. (and it didn't come back the next day.) I
must have been retaining water for some reason.

Bob

In article >,
zxcvbob > wrote:

> I believe you can ignore LDL completely, and just watch the ratio of
> triglycerides / HDL -- the lower the better. Your ratio is about 2,
> which I *think* is pretty good.

I do SO agree with that!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
zxcvbob > wrote:

> I went almost a week without losing an ounce, then I lost 5 pounds
> all in one day. Weird. (and it didn't come back the next day.) I
> must have been retaining water for some reason.
>
> Bob

Bob, if you read the right references, you will find that fat burning
causes temporary fluid retention.

It is one reason I love my Torsemide prescription. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Jeßus wrote:
>
> If you follow the basic principles at http://www.westonaprice.org you
> won't go too far wrong.
>
> The question is: if so many traditional diets are high in saturated fats
> - why did they not suffer from diabetes, obesity, 'cholesterol', etc?

Until a century ago refined grains were rare. Flour got ground and
baked into bread and eaten all within a few days and whole grain was the
only kind there was.

Until a century ago sugar was rare in most of the world. It would be in
fruit during a brief season and only available from honey the rest of
the year.

Starting much more recently than that unlimited quantities of food have
been available in some parts of the world.

> The so-called authorities have had is so very wrong for so very long...

Blaming fat was obvious, but obvious does not equal true. Since the
start of the focus on low fat obesity has gone from a level that might
have been stable for centuries to an epidemic. Maybe the focus on low
fat was one of the causes and maybe it was not, but it absolutely did
not contribute to a solution.

> sadly, the way most food is produced these days complicates matters further.

Two centuries ago pickles, cheese and salami were the processed foods.
That's quite a difference from what it means now.

"Doug Freyburger" > wrote in message
...
snip>
> Two centuries ago pickles, cheese and salami were the processed foods.
> That's quite a difference from what it means now.

In the 1940-50's dinner plates were quite a bit smaller. A sandwich was 2
slices of bread with a piece of meat or cheese in the middle. A can of
vegetables served 3 or 4 people. Ice cream was a treat the whole family
went out for once in a while. The home did not have a stash of Coca-Cola or
potato chips. That was party food for adults. Dinner plates today are the
equivalent of serving platters of yesteryear. The fact of the matter is
that we eat too large.
Janet

In article >,
"Janet Bostwick" > wrote:

> "Doug Freyburger" > wrote in message
> ...
> snip>
> > Two centuries ago pickles, cheese and salami were the processed foods.
> > That's quite a difference from what it means now.
>
> In the 1940-50's dinner plates were quite a bit smaller. A sandwich was 2
> slices of bread with a piece of meat or cheese in the middle. A can of
> vegetables served 3 or 4 people. Ice cream was a treat the whole family
> went out for once in a while. The home did not have a stash of Coca-Cola or
> potato chips. That was party food for adults. Dinner plates today are the
> equivalent of serving platters of yesteryear. The fact of the matter is
> that we eat too large.
> Janet

Indeed....
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Doug Freyburger wrote:
> Jeßus wrote:
>> If you follow the basic principles at http://www.westonaprice.org you
>> won't go too far wrong.
>>
>> The question is: if so many traditional diets are high in saturated fats
>> - why did they not suffer from diabetes, obesity, 'cholesterol', etc?
>
> Until a century ago refined grains were rare. Flour got ground and
> baked into bread and eaten all within a few days and whole grain was the
> only kind there was.
>
> Until a century ago sugar was rare in most of the world. It would be in
> fruit during a brief season and only available from honey the rest of
> the year.
>
> Starting much more recently than that unlimited quantities of food have
> been available in some parts of the world.

Looks like we're pretty much on the same page Doug.

Up until 10000 years ago - which is only a millisecond in terms of
evolution - man never ate grass seed (grains).
That only came about due to climate change which prompted the advent of
agriculture.
Thus, we're not really designed for such a diet, although many do manage
to be able to eat grains without any obvious issues.

I do wonder how many people don't realise that grains may be
compromising their health. In my case, I was completely unaware of any
intolerance until I went on a low carb diet back in 2003 - that's when
it became obvious to me that I have an intolerance to wheat in
particular. If I eat just one meal occasionally with wheat in it, I
usually get away with it without any symptoms. If I eat more again the
next day, the symptoms will manifest themselves. So I pretty much avoid
grains, and wheat in particular.

>> The so-called authorities have had is so very wrong for so very long...
>
> Blaming fat was obvious, but obvious does not equal true. Since the
> start of the focus on low fat obesity has gone from a level that might
> have been stable for centuries to an epidemic. Maybe the focus on low
> fat was one of the causes and maybe it was not, but it absolutely did
> not contribute to a solution.

Ever notice 'low fat' foods (ie; weight watchers) in supermarkets tends
to be much higher in carbs than their 'high fat' equivalent? And these
poor people wonder why they can't lose weight!

>> sadly, the way most food is produced these days complicates matters further.
>
> Two centuries ago pickles, cheese and salami were the processed foods.
> That's quite a difference from what it means now.

Understatement...

I grow most of my own fruit and veggies, or collect food from the wild
(mostly damsons and apples at the moment) and/or trade with the locals
here. I'm lucky enough to have access to fresh, raw milk and cream...
which sadly is illegal to buy or sell here in Australia. I have my own
sheep, goats and poultry, the creek has brown trout in it, and plenty
of rabbit, Venison and Wallaby in and beyond the paddocks.

All this means my visits to the supermarket have become very infrequent.
The only packaged/processed foods I buy in a supermarket that come to
mind are Ryvitas (rye and oats don't seem to affect me as much).
I do buy a fair amount from a delicatessen (mostly liverwurst, duck fat,
bacon, and prosciutto), but almost all of that is locally sourced and
uncompromising in quality.

NB: I do plan to try making my own prosciutto now that we are heading
into winter... can't wait!

The only other 'processed items' I can think of is coffee beans and raw
cacao. It's amazing how long it takes for me to fill up the rubbish bin
these days - probably 2-3 months?


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Jeßus wrote:
> Doug Freyburger wrote:
>
>> Until a century ago refined grains were rare. Flour got ground and
>> baked into bread and eaten all within a few days and whole grain was the
>> only kind there was.
>>
>> Until a century ago sugar was rare in most of the world. It would be in
>> fruit during a brief season and only available from honey the rest of
>> the year.
>>
>> Starting much more recently than that unlimited quantities of food have
>> been available in some parts of the world.
>
> Looks like we're pretty much on the same page Doug.
>
> Up until 10000 years ago - which is only a millisecond in terms of
> evolution - man never ate grass seed (grains).

Take an anthropology course and see some films of hunter gatherer
cultures. They do eat grains, just tiny amounts compared to civilized
folks. They may have a loaf of bread the size of a small hamburger bun
several times in the same year.

The transistion to herding was closer to 20K years ago so in between 20K
and 10K ago the eating of grain would have gradually increased.

It's still a tiny length of time in terms of evolution. Folks still
have diabetes from eating high carb foods decade after decade. The
evolutionary pressure is extremely high because early onset diabetes
causes very low fertility. There are tribes that span the US/Mexican
border that weren't separated until a century ago. On one side there's
unlimited grain in their diet and diabetes rates near 90%. On the other
side there's root veggies much less carby than potatoes and very low
diabetes rates.

> That only came about due to climate change which prompted the advent of
> agriculture.

The trigger isn't known. Folks went from nomads following the herds to
planting grain for the herds to eating the grain themselves. The timing
is suggestive, though. Before 20K years ago there were vast herds of
grass eaters on the plains near the glaciers. Humans likely drove many
to extinction before learning to herd the types that were still around.
As the millenia passed game continued to be less common and the glaciers
continues to be farther away. What caused what is pretty speculative.

> Thus, we're not really designed for such a diet, although many do manage
> to be able to eat grains without any obvious issues.

The word obvious is the key. How many people ever go a few weeks grain
free then add grains back individually to see what happens?

> I do wonder how many people don't realise that grains may be
> compromising their health. In my case, I was completely unaware of any
> intolerance until I went on a low carb diet back in 2003 - that's when
> it became obvious to me that I have an intolerance to wheat in
> particular. If I eat just one meal occasionally with wheat in it, I
> usually get away with it without any symptoms. If I eat more again the
> next day, the symptoms will manifest themselves. So I pretty much avoid
> grains, and wheat in particular.

For my it was going on Atkins 21-Jul-1999. I didn't notice any health
changes until a couple of weeks later the ladies told me I wasn't
snoring any more, or that when I did snore the volume was low. All the
other changes weren't apparent until a few months later when I followed
the sequence and trying grain in the form of gravy with flour in it.
Boom, symptoms rooled back. Yet it wasn't really symptoms. It was
really what I had once considered normal but now I was no longer willing
to tolerate.

The degree of reaction dropped gradually over the years. After 5 years
of active wheat avoidance and eating very low grain I could eat cream of
veggie-du-jour soup that had some flour in it and only get some sweating
in my scalp and some minor indigestion. A month ago after 11 years of
active avoidance I chanced a slice of pizza including the crust and then
chewed gum for several hours to push it quickly through the early
digestion. The symptoms were their but more minor than in years.

> All this means my visits to the supermarket have become very infrequent.

I work in large computer data centers or offices near them so I am a big
city boy. Food from the wild is a rare treat for me.

> The only packaged/processed foods I buy in a supermarket that come to
> mind are Ryvitas (rye and oats don't seem to affect me as much).

See if they have Wasa Light Rye. It's lighter and crunchier than those
dense Ryvitas. Oats don't bother me but what's ever made from oats
without wheat other than oatmeal? Oat bread always seems to list wheat
flour first and oat flour second.

> NB: I do plan to try making my own prosciutto now that we are heading
> into winter... can't wait!

Color me jealous to have your own smoke house. We have a small
dehydrator. Completely different scale.

In article >,
said...
:
:Jeßus wrote:
:> Doug Freyburger wrote:
<snip>
:> Up until 10000 years ago - which is only a millisecond in terms of
:> evolution - man never ate grass seed (grains).
:
:Take an anthropology course and see some films of hunter gatherer
:cultures. They do eat grains, just tiny amounts compared to civilized
:folks. They may have a loaf of bread the size of a small hamburger bun
:several times in the same year.

That amount would certainly do no harm. Thanks for the correction on my
claim that we didn't eat grains at all until agriculture, I have to
admit I based that on a documentary and nothing more

:The transistion to herding was closer to 20K years ago so in between 20K
:and 10K ago the eating of grain would have gradually increased.

Yep.

:It's still a tiny length of time in terms of evolution. Folks still
:have diabetes from eating high carb foods decade after decade. The
:evolutionary pressure is extremely high because early onset diabetes
:causes very low fertility. There are tribes that span the US/Mexican
:border that weren't separated until a century ago. On one side there's
:unlimited grain in their diet and diabetes rates near 90%. On the other
:side there's root veggies much less carby than potatoes and very low
:diabetes rates.

Indeed, that cause and effect has been demonstrated time and time again
across the world.


:> That only came about due to climate change which prompted the advent of
:> agriculture.
:
:The trigger isn't known.

Again, my cite was a doco on this... ah well.

:Folks went from nomads following the herds to
lanting grain for the herds to eating the grain themselves. The timing
:is suggestive, though. Before 20K years ago there were vast herds of
:grass eaters on the plains near the glaciers. Humans likely drove many
:to extinction before learning to herd the types that were still around.
:As the millenia passed game continued to be less common and the glaciers
:continues to be farther away. What caused what is pretty speculative.
:
:> Thus, we're not really designed for such a diet, although many do manage
:> to be able to eat grains without any obvious issues.
:
:The word obvious is the key. How many people ever go a few weeks grain
:free then add grains back individually to see what happens?

Exactly. I had no idea that I have a grain intolerance (particularly
wheat) until I cut it out of my diet for other unrelated reasons.

After all, it is safe to say most people start eating grains as soon as
they can eat solid food - it is so ubiquitous - so how would one know if
it has any negative impact until you exclude it?

:> I do wonder how many people don't realise that grains may be
:> compromising their health. In my case, I was completely unaware of any
:> intolerance until I went on a low carb diet back in 2003 - that's when
:> it became obvious to me that I have an intolerance to wheat in
:> particular. If I eat just one meal occasionally with wheat in it, I
:> usually get away with it without any symptoms. If I eat more again the
:> next day, the symptoms will manifest themselves. So I pretty much avoid
:> grains, and wheat in particular.
:
:For my it was going on Atkins 21-Jul-1999. I didn't notice any health
:changes until a couple of weeks later the ladies told me I wasn't
:snoring any more, or that when I did snore the volume was low. All the
ther changes weren't apparent until a few months later when I followed
:the sequence and trying grain in the form of gravy with flour in it.
:Boom, symptoms rooled back. Yet it wasn't really symptoms. It was
:really what I had once considered normal but now I was no longer willing
:to tolerate.

I understand what you mean.

:The degree of reaction dropped gradually over the years. After 5 years
f active wheat avoidance and eating very low grain I could eat cream of
:veggie-du-jour soup that had some flour in it and only get some sweating
:in my scalp and some minor indigestion. A month ago after 11 years of
:active avoidance I chanced a slice of pizza including the crust and then
:chewed gum for several hours to push it quickly through the early
:digestion. The symptoms were their but more minor than in years.

Sound like you have a greater intolerance than I do. I can usually get
away with say, a wheat-based pasta dish once in a while, just as long as
I don't continue eating any grains that day, or within the next week.
Even so, it's very rare that I'd eat anything with wheat in it.

I use a lot of chick pea, almond and coconut flours here. More often
than not, with a little trial and error, one can learn to adapt it to
most common things such as muffins, cakes etc. I have not attempted
pasta as yet, but plan to at some stage.

Bread... sigh. How I miss it.
For quite a few years I bought sprouted grain breads, which are
extremely moist and require refrigeration - they're pretty good and in
fact you can come up with delicious things using it - but it's really
not a true replacement for normal bread. I am thinking of experimenting
with sourdough at some point, see what I can come up with.

:> All this means my visits to the supermarket have become very infrequent.
:
:I work in large computer data centers or offices near them so I am a big
:city boy. Food from the wild is a rare treat for me.
:
:> The only packaged/processed foods I buy in a supermarket that come to
:> mind are Ryvitas (rye and oats don't seem to affect me as much).
:
:See if they have Wasa Light Rye. It's lighter and crunchier than those
:dense Ryvitas.

Don't think we get them here in Oz, unfortunately.

:Oats don't bother me but what's ever made from oats
:without wheat other than oatmeal? Oat bread always seems to list wheat
:flour first and oat flour second.

Yeah, wheat seems to be in darn near everything...

:> NB: I do plan to try making my own prosciutto now that we are heading
:> into winter... can't wait!
:
:Color me jealous to have your own smoke house. We have a small
:dehydrator. Completely different scale.

Well, I don't actually have a smoke /house/... at least not yet anyway!
I have a small smoker that I mainly use to smoke trout, but wasn't
planning on smoking the prosciutto as such. From what I've seen,
prosciutto is really just a well aged ham, when you get right down to it
- a ham that costs over $80 per Kilo here, which is all the more reason
to have a go at it myself...

I don't know if you're familiar with Hugh Whittingstall's River Cottage
TV series - but they simply make the ham in the usual way, then hang it
to air cure for several months. And doesn't it look SO good!
That is why I decided to wait until winter kicks in here (not long now -
we've already had a mild frost), I plan to simply hang it in a 'meat
safe' on my back verandah. I might even cheat somewhat to start with,
and buy a small but decent quality ham and then proceed from there, and
see how it goes before going the whole hog (excuse the pun!).

I also use a dehydrator here, although I really don't make the most of
it. Just dried celery and onions so far.




--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Jeßus wrote:
> said...
> :Jeßus wrote:
> :> Doug Freyburger wrote:
>
> :The word obvious is the key. How many people ever go a few weeks grain
> :free then add grains back individually to see what happens?
>
> Exactly. I had no idea that I have a grain intolerance (particularly
> wheat) until I cut it out of my diet for other unrelated reasons.
>
> After all, it is safe to say most people start eating grains as soon as
> they can eat solid food - it is so ubiquitous - so how would one know if
> it has any negative impact until you exclude it?

Plenty of folks assert that they have no food intolerances. If they
have never gone a week grain free they really have no data to base the
assertion upon.

> ... I can usually get
> away with say, a wheat-based pasta dish once in a while, just as long as
> I don't continue eating any grains that day, or within the next week.
> Even so, it's very rare that I'd eat anything with wheat in it.

At my home there is pasta made from quinoa, rice and corn. We have not
had any wheat pasta at home in a long time. It sounds like I may have a
stronger reaction to wheat than you do but other grains aren't as
problematic for me. They make me fat ...

> Bread... sigh. How I miss it.

Health food stores and import stores often stock a few brands of rye
bread from Denmark or Germany that is 100% rye. Health food stores also
stock an ever changing variety of other gluten free breads. The ones
made from rice are generally as flavorful as dust but they seem to be
available a large percentage of the time. The ones made from millet,
all oats or whatever come and go. I sometimes keep a loaf in the
freezer and every couple of weeks I'll make toast with a couple of
slices.

> Yeah, wheat seems to be in darn near everything...

Try avoiding corn some time. Corn ends up in a lot more than wheat!

> I also use a dehydrator here, although I really don't make the most of
> it. Just dried celery and onions so far.

My wife likes to make fruit paste that comes out like leather. Chewy
and flavorful.

Doug Freyburger wrote:
> Jeßus wrote:
>> said...
>> :Jeßus wrote:
>> :> Doug Freyburger wrote:
>>
>> :The word obvious is the key. How many people ever go a few weeks grain
>> :free then add grains back individually to see what happens?
>>
>> Exactly. I had no idea that I have a grain intolerance (particularly
>> wheat) until I cut it out of my diet for other unrelated reasons.
>>
>> After all, it is safe to say most people start eating grains as soon as
>> they can eat solid food - it is so ubiquitous - so how would one know if
>> it has any negative impact until you exclude it?
>
> Plenty of folks assert that they have no food intolerances. If they
> have never gone a week grain free they really have no data to base the
> assertion upon.

Indeed.

I consume a lot of dairy - milk, cream fresh from the cow, then there is
the butter, yoghurt and many cheeses...
I'm not aware of any dairy intolerance on my part - but as yet I still
haven't tried excluding all dairy.
The g/f has an dairy intolerance - unless the milk is 'A2' - being from
some (but not all - testing is required) Jersey and Dexter cows.


> At my home there is pasta made from quinoa, rice and corn. We have not
> had any wheat pasta at home in a long time. It sounds like I may have a
> stronger reaction to wheat than you do but other grains aren't as
> problematic for me. They make me fat ...

Which is how I came to go onto a low carb diet to begin with
I also use a lot of Quinoa myself - a 'grain' which deserves much wider
use, IMO.

>> Bread... sigh. How I miss it.
>
> Health food stores and import stores often stock a few brands of rye
> bread from Denmark or Germany that is 100% rye. Health food stores also
> stock an ever changing variety of other gluten free breads. The ones
> made from rice are generally as flavorful as dust but they seem to be
> available a large percentage of the time. The ones made from millet,
> all oats or whatever come and go. I sometimes keep a loaf in the
> freezer and every couple of weeks I'll make toast with a couple of
> slices.
>
>> Yeah, wheat seems to be in darn near everything...
>
> Try avoiding corn some time. Corn ends up in a lot more than wheat!

I particularly like how they sell 'cornflour' which is often actually
wheat...

>
>> I also use a dehydrator here, although I really don't make the most of
>> it. Just dried celery and onions so far.
>
> My wife likes to make fruit paste that comes out like leather. Chewy
> and flavorful.

Fruit leather... been meaning to try that.

Mind you, I was reducing some orange juice once to make a sauce. Got
distracted and ended up with something pretty close to fruit leather


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw